High quality extra virgin olive oil using two extraction methods

Our oil mill was founded by our great-grandfather Alessandro ad the beginning of the 20th century. We are located in a hill area of southern Tuscany at the foot of Mount Cetona, very close to the border with Umbria. We extract the extra virgin olive oil using two different methods. The traditional method using a stone mill, a press and separator to produce cold pressed extra virgin olive oil. The second more innovative method consists in using a disc crusher, centrifugal decanter and separator to extract the oil without adding heat. Over time we have created selected packages to satisfy even our most discerning clients.

Our oil

As specified on the label, we begin production each year at the end of October. The olives are harvested and milled as soon as possible in order to guarantee the olive's freshness and integrity. Olives are harvested approximately from the end of October until beginning of December and the mill is in function for these two months. The different degree of ripeness obtained during this period means there will be a lower yield at the beginning of the season and higher yield at the end, when the olives are riper, This is reflected in the flavor of the extra-virgin olive oil and guarantees a range of aromas which can then be paired with different dishes.

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The different methods of milling and the degree of ripeness at which the olives are harvested allows us to sell a wide range of extra virgin olive oil. Our most popular is “Signorolio”, which is unfiltered. The other varieties are decanted in stainless steel vats and filtered using cotton filters. We also sell a selection of high quality, local products.

The oil production

The olives are stored either loose or in plastic crates. The leaves are removed and the olives washed, after which they are pressed using a stone mill and press. This is the traditional method that has been used for centuries. In alternative, to produce an even higher quality oil, we have an innovative milling system called Alfa Laval.